Nanocomposites-based polymethyl methacrylate-reduced graphene oxide coated QCM sensor as a nominee for coffee aroma sensor

The aroma holds the key to determining the quality of products. The aroma of the coffee usually differs with variations in roasting temperature. To evaluate the coffee aroma based on the roasting processing, the sensor technology plays a vital role. The Quartz Crystal Microbalance (QCM) is a powerful sensor to detect analytes. In this study, the QCM sensor was coated by polymethyl methacrylate (PMMA) and polymethyl methacrylate reduced-graphene oxide (PMMA-rGO) which was deposited using spin coating method. There is no significant different in the surface roughness of both coating materials deposited onto the QCM sensor. The addition of reduced-graphene oxide (rGO) elevated the sensing performance of the QCM sensor to detect coffee aroma.